Recipe | Moroccan Flatbread With Tzatziki

V-BF-Campfire Cooking Bread

Your Scouts will love rolling out several of these tasty flatbreads. They are easy to cook over a campfire and make a great snack on a hike. 


Makes 6 servings

500g strong white flour (plus extra for dusting)

7g sachet of quick-action yeast

2 tablespoons salt

300ml warm water

1 teaspoon ground cumin

Butter for greasing 

3 tablespoons olive oil


 For the tzatziki

250g natural yogurt

20 fresh mint leaves, finely chopped

½ cucumber, deseeded and grated

Salt and pepper

1 garlic clove, crushed





Mix all of the ingredients together in a bowl, add some seasoning and chill in a cool box until needed.



Mix the flour, salt, cumin, olive oil and yeast together in a bowl and then add the warm water a little at a time, until a soft, but not wet dough is formed.

Leave the dough in a greased bowl covered with cling film for about 30 minutes until it has doubled in size.

Turn the dough out onto a double layer of foil that has been lightly dusted with flour and roll it out using a rolling pin or a clean empty wine bottle until it is about 1 cm (1/2 inch) thick. Snip it into small pieces (triangles or rectangles for example) using scissors, depending on how many you are catering for.

Cook the flatbreads directly on a hot barbecue grill for about 1-2 minutes on each side (or until they have puffed up slightly and have a hollow sound when tapped). Alternately, lay a single sheet of foil directly onto the glowing campfire embers and cook the flatbreads on top for the same amount of time. 

Want more recipes like this one?

This recipe was taken from The Essential Camping Cookbook that is available to purchase at Scout Shops. 

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